By Dr. Leah Alexander | Published on August 1, 2023 | Last Updated on August 19, 2023
Minnesota Potato Sausage is a classic dish that has been enjoyed in Minnesota for generations. Not only are these sausages flavorful, but they’re also incredibly versatile; you can serve them as an appetizer, or breakfast side dish.
With just a few simple ingredients and step-by-step instructions, you can easily learn how to make this Minnesota classic right in your own home! Get started today with the ingredients and instructions below.
What is Minnesota Potato Sausage?
Minnesota Potato Sausage is a traditional dish made from ground beef, pork, potatoes, and other spices. This hearty combination of flavors makes the perfect meal for any occasion.
The sausages are usually stuffed into hog casings and then cooked until they are golden brown and crispy on the outside. What sets these sausages apart from other dishes is the combination of ground beef and pork along with finely grated potatoes.
The addition of allspice, salt, and pepper adds a wonderful flavor to the sausages that are sure to be enjoyed by your whole family!
What does it taste like?
Minnesota Potato Sausage has a unique but delicious flavor that is sure to delight your taste buds. The combination of ground beef and pork creates a savory flavor while the grated potatoes provide an added texture and sweetness to the sausages.
Adding allspice, salt, and pepper gives these sausages an extra kick of flavor that you won’t find in many other dishes. The combination of these flavors creates an unforgettable taste that is sure to be a hit with your family and friends.
How did I first get introduced to the Minnesota Potato Sausage?
My first introduction to Minnesota Potato Sausage was surprisingly through a business trip I took to the state. On this particular trip, my colleagues and I wanted to experience the local cuisine and culture. After some research, we decided that trying out the Minnesota Potato Sausage would be an excellent way to do so.
Once we arrived in Minneapolis, we decided to visit a restaurant that was known for serving fantastic homemade Minnesota Potato Sausage. We were certainly not disappointed as the sausages were cooked perfectly and had a wonderful savory flavor with just the right amount of sweetness from the potatoes.
The texture of the sausage was also perfect, as it wasn’t too greasy or dry. We even got to witness the chef preparing the sausages in the kitchen first-hand, which was fascinating!
Overall, my introduction to Minnesota Potato Sausage was a pleasant experience that I will never forget. After tasting this delicious dish, I was completely hooked and have since been making it at home on a regular basis.
From that day forward, I made sure to always have the necessary ingredients on hand so I could make my own version of Minnesota Potato Sausage at home anytime I wanted. The recipe was easy to follow and I quickly became an expert. Soon enough, I had friends and family asking me to make the dish for special occasions.
The Minnesota Potato Sausage has become a staple in my home kitchen and it’s something that everyone looks forward to eating whenever they come over. It’s also now one of my go-to dishes whenever I’m entertaining, and it’s always a hit!
It’s safe to say that my introduction to this unique dish was the start of a beautiful culinary journey. If you’re looking for a unique and flavorful dish to try, I highly recommend giving Minnesota Potato Sausage a go. You won’t be disappointed!
How to make Minnesota Potato Sausage?
Making Minnesota Potato Sausage is surprisingly easy and doesn’t require any special tools or ingredients. All you need are a few basic ingredients. Follow the steps below for an easy guide on how to make this delicious dish at home!
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Ingredients
- Hog casings: This is the casing you can use for any kind of sausage, whether it’s breakfast sausage, chorizo, bratwursts, etc.
- Ground beef: Use ground beef that is 85% lean; this ensures that the fat content is high enough to keep your sausages juicy and flavorful.
- Ground pork: The pork should be 80% lean, as this allows the fat content to keep your sausages juicy and flavorful without being too greasy.
- Potatoes: Use a russet potato for this recipe; it should be peeled and grated very finely so it can mix in easily with the other ingredients.
- Yellow onion: Make sure you chop the onion very finely, so it can mix in easily with the other ingredients.
- Allspice: This is a seasoning blend that usually consists of cinnamon, nutmeg, and cloves.
- Kosher salt: Be sure to use kosher salt for this recipe; regular table salt is not as flavorful when used in cooking.
- Fresh ground black pepper: Adding freshly ground black pepper enhances the flavors of the dish.
Step-by-step instructions
Step 1
Preparing the Casings
- Before you begin preparing the sausage, it is important to soak and rinse your hog casings. Begin by filling a large bowl with cold water.
- Place the casings in the water and let them soak for at least 30 minutes.
- After soaking, run lukewarm water through each casing to remove any remaining dirt or debris.
- Once the casings are clean, set them aside until you are ready to stuff the sausage.
Step 2
Mixing the Ingredients
- To begin making your Minnesota potato sausage, combine all of your ingredients in a large bowl and mix well with a spoon or your hands.
- Make sure that all of the ingredients are evenly distributed before transferring everything into a food processor.
Step 3
Stuffing the Sausage
- Now it’s time to start stuffing your sausage! Begin by cutting the end of your hog casings and attaching it to a sausage stuffer.
- Start filling the casings with the sausage mixture, using light pressure as you go along.
- Once all of the casings are filled, twist each one into individual links, making sure to leave enough space between each link.
Step 4
Cooking the Sausage
- Once your sausage is fully stuffed and twisted into links, it is time to start cooking!
- Preheat a large skillet over medium-high heat and add enough oil to coat the bottom of the pan.
- Place the sausages in the pan and cook for approximately 4 minutes on each side, or until they are golden brown and cooked through.
Step 5
Serving the Sausage
- Once your sausages are cooked through.
- Remove them from the skillet and serve with your favorite sides.
Tips
- Make use of fresh spices for the best flavor.
- If you don’t have a sausage stuffer, you can use spoons or forks to fill the casings.
- Be sure to cook the sausages until they are cooked through; undercooked sausages can be unsafe to eat.
- You can also bake the sausages in a preheated 375 F oven for about 15-20 minutes.
Minnesota Potato Sausage Recipe
Equipment
- Sausage stuffer
- Blender or food processor
Ingredients
- 2 lb ground pork
- Black pepper & kosher salt to taste
- 3/4 lbs hog casings
- 1 chopped yellow onion
- 2 lb lean ground beef ground
- 3 tsp allspice ground
- 2 lb medium-sized Potatoes
Instructions
- Preparing the Casings Before you begin preparing the sausage, it is important to soak and rinse your hog casings. Begin by filling a large bowl with cold water. Place the casings in the water and let them soak for at least 30 minutes. After soaking, run lukewarm water through each casing to remove any remaining dirt or debris. Once the casings are clean, set them aside until you are ready to stuff the sausage.
- Mixing the Ingredients To begin making your Minnesota potato sausage, combine all of your ingredients in a large bowl and mix well with a spoon or your hands. Make sure that all of the ingredients are evenly distributed before transferring everything into a food processor.
- Stuffing the Sausage Now it’s time to start stuffing your sausage! Begin by cutting the end of your hog casings and attaching it to a sausage stuffer. Start filling the casings with the sausage mixture, using light pressure as you go along. Once all of the casings are filled, twist each one into individual links, making sure to leave enough space between each link.
- Cooking the Sausage Once your sausage is fully stuffed and twisted into links, it is time to start cooking! Preheat a large skillet over medium-high heat and add enough oil to coat the bottom of the pan. Place the sausages in the pan and cook for approximately 4 minutes on each side, or until they are golden brown and cooked through.
- Serving the Sausage Once your sausages are cooked through. Remove them from the skillet and serve with your favorite sides.
Notes
- Make use of fresh spices for the best flavor.
- If you don’t have a sausage stuffer, you can use spoons or forks to fill the casings.
- Be sure to cook the sausages until they are cooked through; undercooked sausages can be unsafe to eat.
- You can also bake the sausages in a preheated 375 F oven for about 15-20 minutes.
Nutrition Information
What to serve with Minnesota Potato Sausage?
Minnesota Potato Sausage is an incredibly versatile dish that can be served with a variety of sides. For a classic comforting meal, serve the sausage alongside mashed potatoes, roasted vegetables, and gravy.
If you’re looking for something lighter, try serving it with a fresh side salad or steamed vegetables. This dish also pairs well with pasta dishes like mac and cheese or pesto pasta. You can also serve it with simple sides like toast, biscuits, or a loaf of crusty bread.
How to store leftover Minnesota Potato Sausage?
Leftover Minnesota Potato Sausage can be stored in an airtight container for up to three days. It’s important to make sure the sausage is completely cooled before storing it in the refrigerator.
To reheat, place the sausage on a baking sheet and bake at 375 F for 10-12 minutes until heated through. If you want to freeze the sausage, wrap each link in plastic wrap and place it in a freezer-safe container or bag.
The sausage can be frozen for up to three months. To reheat, let the sausage thaw overnight in the refrigerator before baking as directed above.
Can pregnant women eat this?
Yes, pregnant women can safely eat Minnesota Potato Sausage. The sausage is made from lean ground beef and pork, as well as finely grated potatoes, onion, and spices.
Pregnant women should always make sure the sausage is cooked through before eating it. If you’re unsure of the doneness, use an internal thermometer to check the internal temperature of the sausage; it should reach 165 F.
It’s also important to practice safe food handling when preparing and storing the dish. Pregnant women should wash their hands before and after cooking, as well as maintain a clean kitchen space.
FAQs
Can I make this dish without hog casings?
Yes, you can still make a delicious sausage dish without the use of hog casings. To do this, simply shape the mixture into patties and cook them in a skillet until golden brown and cooked through. You can also bake them in a 375 F oven for 15-20 minutes.
Can I substitute different spices in this?
Yes, you can adjust the spices in this recipe to suit your taste. If you don’t have allspice on hand, try using a blend of cinnamon, nutmeg, and cloves instead. You could also add other flavors like cumin, paprika, or garlic powder. Be creative and have fun!
Can I use a different type of ground meat?
Yes, you can substitute beef and pork for other types of ground meats like turkey or chicken. It’s important to remember that different ground meats will cook differently, so be sure to adjust the cooking time accordingly.
Wrapping Up
Thank you for following along with this Minnesota Potato Sausage tutorial. Now you’re ready to prepare a delicious and flavor-packed sausage dish that your family and friends will love.
I hope you have fun experimenting with different spices and seasonings to find the perfect flavor for your sausage. Feel free to share this article with your friends and family so they can learn to make this tasty dish too!
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Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.
